Rating: 5 stars 4.7
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This pumpkin cheesecake is a great alternative to traditional cheesecake — especially for pumpkin pie fans! A thick, creamy cheesecake base topped with a layer of spiced pumpkin cheesecake filling sits on a graham cracker crust in this easy layered holiday dessert. Two flavors of cheesecake in every bite! Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Recipe Summary

20 mins
35 mins
4 hrs
4 hrs 55 mins
1 9-inch cheesecake

Looking to switch things up this holiday season? Trade your traditional pie for a pumpkin cheesecake. With two layers of creamy goodness, this decadent treat will be the star of your Thanksgiving dessert table. 

How to Make Pumpkin Cheesecake

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated pumpkin cheesecake: 

1. Make the Bottom Layer: Beat cream cheese, sugar, and vanilla together in a large bowl. Incorporate eggs one at a time. Spread half of the batter in the bottom of a prepared graham cracker crust. 
2. Make the Top Layer: Add the pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until smooth. Spread the batter evenly over the first layer. 
3. Bake the Cheesecake: Bake in a preheated oven until the center is almost set. Allow to cool, then refrigerate overnight. 

How to Tell When Pumpkin Cheesecake Is Done

close up of a slice of Double Layer Pumpkin Cheesecake recipe on a plate
Credit: An Do

Using an oven mitt, gently shake the cheesecake. If everything looks set except for a small circle in the center, the cheesecake is done. It will finish setting during the cooling and refrigeration process. 

How Long Does Pumpkin Cheesecake Last?

The pumpkin cheesecake will last for about four days if it's stored in an airtight container in the refrigerator. A cheesecake should never sit at room temperature for more than two hours. 

Can You Freeze Pumpkin Cheesecake?

You can keep your pumpkin cheesecake for longer if you freeze it. To freeze cheesecake, wrap the whole cake (or individual slices) in a layer of storage wrap. Follow it up with a layer of foil for added protection. Freeze for up to one month. Thaw in the refrigerator overnight. 

How to Serve Pumpkin Cheesecake

double layer pumpkin cheesecake slice topped with whipped cream
Credit: HMommy

As delicious as this pumpkin cheesecake is by itself, you can take it over the top by serving it with a dollop of whipped cream. You could also drizzle the slices with a homemade caramel sauce for an extra dose of decadence.  

Allrecipes Community Tips and Praise

"This is a fantastic pumpkin cheesecake," raves ChefBeth. "It is so easy to make and it is so good. I prefer this over regular pumpkin pie any day!"

"This recipe is a welcome change from the typical pumpkin pie at Thanksgiving," according to KARISUENICHOLS. "I added crushed gingersnaps as a garnish on top of the whipped cream. This was a very quick and easy recipe and my guests said they loved it."

"My favorite dessert by far," says tara24. "I've made it probably 10 times this past year, and everyone who eats it loves it (even those who don't really like cheesecake or pumpkin pie)! I bake it on a cookie sheet with a little bit of water in the pan so that it doesn't crack."

Editorial contributions by Corey Williams


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Cheesecake Layer:
Pumpkin Layer:


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

  • Make cheesecake layer: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending well after each addition. Spread 1 cup batter in the graham cracker crust.

  • Make pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended. Carefully spread on top of plain cheesecake batter in the crust.

  • Bake in the preheated oven until the edges are puffed and the surface is firm except for a small spot in the center that jiggled when the pan is gently shaken, 35 to 40 minutes.

  • Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.

  • Refrigerate for at least 3 hours before serving, preferably overnight.

Nutrition Facts

415 calories; protein 7.2g; carbohydrates 34.6g; fat 28.3g; cholesterol 108.1mg; sodium 354.4mg. Full Nutrition